One year ago, I posted my recipe for fluffy spelt pancakes with blueberry and coconut milk.
I had no idea this would become the most popular recipe on my website, with over 100.000 views today. To me, that is a-ma-zing!
I’m so grateful your stopping by, and that’s why I decided those fluffy pancakes deserve new pictures. And a part two on the blog. But actually, I was just searching for an excuse to make myself a new stack… So here we go!
This is what I had to say about these pancakes a year ago, and after re-making them last week, I can say I still fully agree. These are indeed the fluffiest and most delicious pancakes!
I made these pancakes a few days ago, and it was love at first sight AND bite.
Even though they were originally intended as an experiment to use up leftovers (some coconut milk that I had in the fridge and a little bit of spelt flour that was not enough to bake a bread), they will get a spot on my weekend-breakfast-shortlist! They’re so fluffy and airy, combined with a very subtle coconut flavour and the sweetness of blueberries.
The fluffiness of these pancakes is amazing, spooning a bit of batter in the pan and watching them rise while they baked was like magic. This is why I love cooking, just throwing together a few ingredients and see where it takes you. And in this case, it took me to an unexpected pancake heaven. Not only because they were so delicious and light, but als because I was home alone so I had the whole stack to myself!
I’ve posted a pic of these babies on Instagram, and someone asked me if she could substitute the blueberries for something else. And the answer is YES, you most certainly can. You could use banana, strawberry, raspberry, apple or pineapple (which I think would be divine with the coconut flavour, like a tropical surprise). Once sliced, they should all go very well in pancakes.
I think it’s time to tell you the secret trick into getting perfectly round pancakes. I use a serving mould, you know, one of those iron rings chefs use to make a pretty presentation. I use them for plating at home too, they make sure my purée looks nice, and that my rice doesn’t lay on the plate like a big mountain. They also come in handy to ensure perfectly round pancakes.
Butter the inside of a ring and place it in your skillet, now spoon in the batter and wait until it’s time to turn over the pancake. That’s also when it’s time to take off the ring (don’t forget to grease it, or the ring won’t come off at all. Learned that the hard way…).
- 100 gr (1 cup) of spelt flour (or substitute with regular flour)
- 2 tsp of baking powder
- pinch of salt
- 1 egg
- 150 ml (2/3 cup) of coconut milk
- 75 gr (3/4 cup) of fresh blueberries + some extra for serving
- Little bit of butter (to bake in)
- Icing sugar, for serving
- Mix the flour, baking powder and salt in a big bowl
- Mix the egg and coconut milk in another bowl
- Add the coconut/egg mixture to the flour and mix together
- Stir in the blueberries
- Heat a bit of butter in a non-stick skillet
- Use a large tablespoon to make small pancakes in the middle of the pan
- After you drop in the batter, turn down the heat to allow the pancakes to bake gently
- Bake for a few minutes until the pancake gets firm and you can turn it
- Turn it gently and fry for another 2 minutes or until golden
- Serve with the extra blueberries and dust with icing sugar